Signature Recipes

Basil and Olive Oil Truffles
Created by Chef Xavier Perez Stone
Cocina de Autor the Grand Velas Resort, Riviera Maya, Mexico

Chocolate and Basil Truffle

350 g dark chocolate
220 g whipping cream
50 g butter
80 g organic honey
40 g basil
30 g coriander

Melt the chocolate. Blanch the basil leaves and crush them into cream.

Add the butter to the chocolate and follow with the honey. Incorporate.

Add the cream that has been blended with the basil into the chocolate-honey mixture. Allow to stand in refrigeration for 1 hour.

Olive Oil Truffle

350g bitter chocolate
200g extra virgin olive oil
250g whipping cream
60g glucose

Heat the whipping cream with glucose to 65°c. Incorporate the chocolate and the oil gradually.

Put into individual molds. Allow to stand for 12 hours.

Spanish-themed Cocina de Autor was named one of Travel and Leisure’s “23 best Restaurants in Mexico” and one of “100 Best New Food & Drink Experiences” by Food and Wine.